Originally Posted On August 15, 2012
The other night I was trying to figure out what to make for dinner besides plain old chicken breasts. I knew I had fresh and frozen spinach so figured I should start with that and go from there. What I created, like most things, started as an experiment but it turned out to be delicious! I have used it twice since I have made it and will share with you the alternative way it was used this week. Here is the recipe:
Creamy Spinach and Walnut Dip
10 oz frozen spinach- thawed
1/4 c 0% plain greek yogurt
1 oz. goat cheese
1/2 serving walnuts
light salt and pepper
Take the spinach from the package and place into a colander, gently squeezing the liquid out of the spinach. I used a fork and pressed it to the sides of the colander so some of the liquid was still in the spinach. Add spinach to food processor along with 1/4 c greek yogurt, 1 oz. goat cheese, and light salt and pepper. Process until creamy (30 sec-1 min) and then add in walnuts and blend for about 15 seconds or so. The dip makes about 1-2 cups.
I added about 1 Tbl. to each piece of chicken that was cooking in the pan. The heat really brought out the flavors making it even more tasty. After the chicken was done cooking, I added a couple of pieces to my plate and then an additional heaping Tbl for dipping.
I really had to remind myself that this dip was in fact healthy! Below are the nutrition facts of the whole dip. I used maybe half of the dip when making enough chicken for 2-3 servings.
Vitamin A 669%
Vitamin C 115%